Description of employment: Job Title Sous Chef, Prepares and cooks all food orders as they are received in accordance with menu specifications, ensuring proper plate presentation. Play a vital role in supporting the operations management of the kitchen, and in the production of excellent food. You will also be required to manage food provisions, assist with customer queries, and control costs. You will be responsible for performing the following tasks to the highest standards: Ensuring the highest standards of hygiene are maintained and HACCP training is strictly adhered to. Ensuring that all menu items are prepared in accordance with the Porterhouse recipe standards. Ensuring all company systems and procedures are adhered to by kitchen staff. Ensuring correct rosters are in place to ensure adequate cover in the kitchen that daily/ nightly/ weekly kitchen schedules are completed. Completing weekly kitchen audit. Reporting to any kitchen maintenance works as required and any shortfalls in the menu to the Head Chef. To ensure that all temperatures checks are completed by chefs and record them accurately. To complete main stock counts as required daily. To maintain the weekly ordering schedule in line with the level of trade and ensure all orders are placed in a timely and accurate manner. To ensure all waste is recorded on the waste sheet and to review waste levels on a weekly basis. To receive all deliveries. Ensure all deliveries are checked and signed for and transferred to relevant storage areas promptly on receipt. To record any accidents/incidents regarding kitchen staff and notify the General Manager To manage staff in line with company policies and procedures and contact the Management team and HR as required. All staff grievances/issues must be reported to HR. Assist other departments wherever necessary and maintain good working relationships Any other duty necessary in the successful execution of your position.